Chicken Tamales with Adobo Sauce

Name: Chicken Tamales with Adobo Sauce
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 60
Cuisine: Mexican
Ingredients: 1 teaspoons baking powder; 1 teaspoon chicken bouillon granules; 2 teaspoons chicken bouillon granules; 2 smalls chipotle chiles in adobo sauce (from 7-oz can); 946 milliliters shredded cooked chicken breast; 2 liters instant corn masa for tamales; 64 dried corn husks, 4 husks reserved; 411 grams can Muir organic fire roasted diced tomatoes, drained; 2 cloves garlic, finely chopped; 591 milliliters reduced-sodium chicken broth (from 32-oz carton); 1 liters reduced-sodium chicken broth (from two 32-oz cartons); 0 larges onion, cut into wedges; 1 teaspoons dried oregano leaves, if desired; 0 teaspoons salt; 1 teaspoons salt; 296 milliliters shortening; 59 milliliters tomato sauce; 2 teaspoons vegetable oil; 2 Tbsps white wine vinegar

This gluten free and dairy free recipe serves 60. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 78 calories. Head to the store and pick up oregano leaves, chicken breast, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Pull 1/4-inch strings from reserved husks to wrap tamales or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.

Ingredients you will need

Corn Husks

Tamales

Water

Wrap

Equipment you will use

Kitchen Twine

Meanwhile, in large bowl, combine all tamale dough ingredients, starting with 6 cups broth. Beat with electric mixer until well combined, adding chicken broth as needed to make soft dough.

Ingredients you will need

Broth

Tamales

Dough

Equipment you will use

Hand Mixer

Bowl

In blender, place all filling ingredients except oil and chicken. Cover; blend until smooth.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Blender

In 3-quart saucepan, heat oil over medium-high heat. Stir in tomato mixture. Cook about 10 minutes, stirring occasionally, until hot. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.

Ingredients you will need

Whole Chicken

Tomato

Cooking Oil

Equipment you will use

Sauce Pan

Drain sauce from filling; reserve to serve over tamales, if desired.

Ingredients you will need

Sauce

Drain corn husks; pat dry with paper towels.

Ingredients you will need

Corn Husks

Equipment you will use

Paper Towels

Place 3 level tablespoonfuls of dough on each corn husk; slightly spread out making indentation in center with back of spoon.

Ingredients you will need

Spread

Dough

Corn

Place about 1 tablespoon filling on center of dough and fold dough around filling. If husks are too small, overlap two corn husks. Fold bottom 1/3 of corn husk over filling; fold sides in towards center. Tie tops with corn husk strings.

Ingredients you will need

Corn Husks

Dough

Corn

In two 5-quart stockpots or Dutch ovens, place round cooling racks.

Equipment you will use

Oven

Pour boiling water almost to top of rack. (Water should not touch tamales.)

Ingredients you will need

Tamales

Water

Place tamales on rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium-low. Simmer gently about 60 minutes or until tamale dough becomes firm.

Ingredients you will need

Tamales

Dough

Add water if needed.

Ingredients you will need

Water

Let stand uncovered 20 minutes.

Carefully unfold each tamale by removing string and opening husk. Spoon reserved sauce over each tamale, if desired.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoon

chicken bouillon granules 2teaspoons

chicken bouillon granules 2smalls

chipotle chiles in adobo sauce (from 7-oz can)946milliliters

shredded cooked chicken breast 2liters

instant corn masa for tamales 64

dried corn husks, 4 husks reserved 411grams

can Muir organic fire roasted diced tomatoes, drained 2cloves

garlic, finely chopped 591milliliters

reduced-sodium chicken broth (from 32-oz carton)1liters

reduced-sodium chicken broth (from two 32-oz cartons)0larges

onion, cut into wedges 1teaspoons

dried oregano leaves, if desired 0teaspoons

salt 1teaspoons

salt 296milliliters

shortening 59milliliters

tomato sauce 2teaspoons

vegetable oil 2Tbsps

white wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.